Cafe Fernando

2010 New Year’s Eve Dinner Party

A 22-pound butterball turkey, a tray full of dolmas, another tray full of artichokes in olive oil, stuffing, rice with roasted almonds, thinly sliced carrots cooked in turkey stock and sweetened with maple syrup, three large mixed salads with pomegranate seeds, another very exciting layered salad with shrimps, beets and avocado and crown roast of lamb stuffed with green beans and Brussels sprouts for those who prefer red meat. That was only half of our New Year’s Eve dinner menu.

I may still be digesting them. But wait before you see the desserts. Almost one dessert per person!

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Caramel Beurre Sale Sandwich Cookies

The only downside – and I assure you, there is only one downside – of buying a jar of Henri Le Roux’s famous caramel spread “Le Caramelier” is the fast-approaching expiration date. The jar I brought back from Denise Acabo’s shop A l’Etoile d’Or had an expiration date of 19/12/09 written on it, which meant that I only had two weeks to finish it.

And believe me, that’s not a problem at all, especially if you’re living in Paris, only a couple Metro stops away from the best candy shop in Paris. But for admirers like me, who live thousands of miles away, in a country where obtaining a French tourist visa requires more paperwork than all the other countries combined, it is a downside. There’s no way I could have savored it by the spoonful, spreading the joy over a few months.

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A l’Etoile d’Or and Denise Acabo

On my second day in Paris, I met David Lebovitz at the Blanche metro station right across The Moulin Rouge and visited the best candy shop in Paris: A l’Etoile d’Or.

If you’re an avid reader of food blogs, you’ve probably already heard about A l’Etoile d’Or and it’s owner, Denise Acabo. Is there anyone else in the world like her? With her cute schoolgirl uniform (complete with a plaid skirt, tie and navy V-neck sweater), blond pigtails and endless passion for every single item she sells in her shop, Denise is one of the most charming people I have ever met. Add to that the caramels from Jacques Genin, Henri Le Roux‘s luscious salted-butter caramel spread “Le Caramelier”, Bernachon chocolate bars and the company of a personal hero of mine. It surely was an unforgettable day.

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